“Miso soup” has been a quite common food in Canada through an introduction of Japanese restaurants. In Japan, miso soup is a daily food which most of people eat at least once a day (it used to be once per meal!). Miso soup has now recognized its health benefit especially as a protection from radiation damage. In fact after the nuclear bomb in Nagasaki, one of the doctor based at a hospital recorded miso soup was very helpful in recovery due to a wide of nutrients which was in a easily assimilated form, also the good bacteria from the fermentation, and seaweed particularly the kelp which is high in minerals and helped remove radioactive metals such as strontium and iodine.

Unfortunately the most of restaurant miso soup uses MSG as a “instant” soup stock. Fortunately miso soup is REALLY easy to make at home! Typical soup stock uses fish as a part, but in this recipe I will introduce vegan ingredients which would be easier to get in Canada.